Champorado is a beloved Filipino breakfast and merienda (snack) made from glutinous rice and tablea, which are discs of pure, unsweetened cocoa. This version, champorado in a cup, turns the traditional pot-cooked porridge into a quick, portable, and perfectly portioned treat. It works beautifully because it uses pantry staples and comes together in about 25 minutes, giving you the same rich, chocolatey, and comforting bowl—just in a mug or cup, ready to be topped with evaporated milk and enjoyed anywhere.
Ingredients
- 1/2 cup (100 g) glutinous rice (also called sweet rice or malagkit), rinsed
- 1 1/2 cups (355 ml) water
- 2 to 3 tablea (about 1.5 oz / 42 g total), roughly chopped
- 1/4 cup (50 g) brown sugar, or to taste
- 1/4 teaspoon salt
- Evaporated milk or fresh milk, for drizzling
- Optional: a pinch of cinnamon or a drop of vanilla extract
Instructions
- Rinse the glutinous rice in a fine-mesh strainer under cold water until the water runs clear. Drain well.
- In a small saucepan, combine the rinsed rice and water. Bring to a boil over medium-high heat.
- Reduce heat to low, cover, and simmer for 15 minutes, stirring occasionally to prevent sticking. The rice should be very soft and have absorbed most of the water.
- Add the chopped tablea, brown sugar, and salt. Stir until the chocolate is completely melted and the mixture is smooth and thick. Cook for another 2–3 minutes, stirring constantly. If it seems too thick, add a splash of water or milk to loosen it.
- Remove from heat. Spoon the champorado into two mugs or cups. Drizzle generously with evaporated milk or fresh milk. Serve warm.
Tips
- Substitutions: If you can’t find tablea, use 2 tablespoons (10 g) unsweetened cocoa powder mixed with 1 tablespoon (15 g) butter or coconut oil. This will give a slightly less complex, but still chocolatey, flavor.
- Consistency: Champorado should be thick but still pourable. If it becomes too thick after cooling, stir in a little warm milk or water when reheating.
- Sweetness: The amount of sugar is a starting point. Tablea varies in sweetness; taste and add more sugar if needed. Some prefer it less sweet, as the evaporated milk adds its own sweetness.
- Common mistake: Don’t skip rinsing the rice—it removes excess starch that can make the porridge gummy. Also, stir frequently during simmering to prevent the rice from scorching at the bottom.
Serving Suggestions
Champorado is traditionally served for breakfast or as an afternoon snack in the Philippines. The classic pairing is a drizzle of evaporated milk (or fresh milk) on top. For a savory contrast, many Filipinos enjoy it alongside tuyo (dried salted fish) or daing na bangus (marinated milkfish). The salty fish balances the sweet chocolate porridge beautifully. For a dessert twist, top with a scoop of vanilla ice cream or a sprinkle of toasted coconut flakes.
Variations
- Champorado with Coconut Milk: Replace half of the water with coconut milk for a richer, creamier porridge with a subtle tropical flavor.
- Spiced Champorado: Add a pinch of ground cinnamon, nutmeg, or a star anise while cooking for a warm, aromatic twist.
- Vegan Champorado: Use a plant-based milk (like oat or almond) instead of evaporated milk, and replace the sugar with coconut sugar or maple syrup.
- Champorado Pudding: Cook it longer (about 5 extra minutes) until very thick, then chill it in small cups. It will set into a soft, pudding-like dessert. Serve with a dollop of whipped cream.
Storage and Reheating
Store leftover champorado in an airtight container in the refrigerator for up to 3–4 days. It will thicken as it cools. To reheat, add a splash of milk or water and warm it in a saucepan over medium-low heat, stirring frequently, until hot and creamy. You can also microwave it in 30-second intervals, stirring in between. If you want to freeze it, place cooled champorado in a freezer-safe container and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Frequently Asked Questions
Can I use regular rice instead of glutinous rice? Regular jasmine or long-grain rice will work, but the texture will be less sticky and creamy. Glutinous rice is what gives champorado its signature thick, porridge-like consistency. If you use regular rice, you may need to add more water and cook longer until it breaks down.
What is tablea and where can I buy it? Tablea are small, round tablets of roasted, ground cacao beans, commonly used in Filipino cooking. They are available at Asian grocery stores or online. If you can’t find them, use unsweetened cocoa powder (and a bit of fat) as a substitute—the flavor will be slightly less intense but still good.
Is champorado supposed to be very thick? Yes, traditional champorado is quite thick, almost like a loose pudding. However, you can adjust it to your liking by adding more milk or water when cooking. Just remember it will thicken further as it cools.
Can I make champorado in a rice cooker? Yes, you can. Combine the rinsed rice, water, tablea, and salt in the rice cooker. Cook on the regular white rice setting, then stir in the sugar and milk after it’s done. Add a little extra liquid if needed to reach your desired consistency.
Is champorado served hot or cold? It’s traditionally served warm, straight from the pot. However, leftovers can be enjoyed cold, almost like a chocolate rice pudding. Some people even like it chilled on a hot day.
Can I make this ahead of time for a party? Absolutely. Prepare the champorado as directed, then keep it warm in a slow cooker on the ‘warm’ setting. Or, make it a day ahead, refrigerate, and reheat gently with a splash of milk before serving. Just keep the milk drizzle separate until serving.
Related
- Jalebi Recipe Without Yeast (Crispy & Syrupy)
- Jalebi Street Food Recipe: Crispy, Syrupy Indian Pretzels
- Pakora Recipe with Spicy Ketchup
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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